Pudding for a Convalescent
From The national course in home economics, 1917
Serves 2
A rich dessert for recovery.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 367. The excerpt below is the record exactly as published.
PUDDING FOR A CONVALESCENT. Four ounces of Ko-nut, six ounces of sugar, six eggs beaten separately, cinnamon, cloves and lemon rind grated to taste, one teaspoonful of salt, one-quarter of a pound of currants, one-half pound of grated swartsbrod
Cook this with the app: pantry check, scaling, and the assistant.